Cornbread and Chili Pie

By Tracy

8 Person

65 Minutes

0 Calories

Cornbread-and-Chili Pie. This was a good dish for a cold night. For me, no chili dish is complete without cumin, so I added that as well as ancho chili powder for some smokiness. Also added frozen sweet corn with the pinto beans. Made this for a fall weekend at our cabin and easily covered dinner for 6 with leftovers. I also added cumin, plus a shake of red pepper flakes. Really easy to pull together and a real crowd-pleaser!

Ingredients

Topping

2 tbsp. unsalted butter, melted
2 large eggs, lightly beaten
1 cup buttermilk
1 1/2 tsp. baking powder
1 1/2 tsp. coarse salt
1 tbsp. sugar
3/4 cup fine yellow cornmeal
3/4 cup all-purpose flour

Filling

1 can pinto beans, rinsed and drained
2 pounds 85 percent-lean ground beef
1 can whole peeled tomatoes, chopped, juices reserved
2 tbsp. chili powder
2 tbsp. tomato paste
4 cloves garlic, minced
Coarse salt
2 carrots
1 onion, minced
2 tbsp. safflower oil

Method

01

Filling: Preheat oven to 400 degrees F. Heat oil in a large ovenproof saute pan over medium-high heat. Add onion, carrots, and garlic, and season with salt. Cook, stirring occasionally, until onion is translucent, about 5 minutes. Add chili powder and tomato paste; cook, stirring, 30 seconds.
02

Stir in beef and cook, breaking up with the back of a spoon, until no longer red, about 5 minutes. Add tomatoes with their juices and beans, bring to a boil, and cook 2 minutes. Remove from heat.
03

Topping: Whisk together flour, cornmeal, sugar, salt, and baking powder in a large bowl. Whisk in buttermilk, eggs, and butter. Spoon mixture over top of filling, spreading almost to edges of pan.
04

Transfer to oven and bake until a tester inserted in topping comes out clean, about 20 minutes. Let rest 20 minutes before serving.

Related Tags

Cornbread and Chili Pie

4.5

( By Tracy )

01 Information

Grade easy
Serving 8 servings
Prep Time 30 Mins
Cook Time 35 Mins
Total Time 65 Mins

02 Ingredients

Topping

2 tbsp. unsalted butter, melted

2 large eggs, lightly beaten

1 cup buttermilk

1 1/2 tsp. baking powder

1 1/2 tsp. coarse salt

1 tbsp. sugar

3/4 cup fine yellow cornmeal

3/4 cup all-purpose flour

Filling

1 can pinto beans, rinsed and drained

2 pounds 85 percent-lean ground beef

1 can whole peeled tomatoes, chopped, juices reserved

2 tbsp. chili powder

2 tbsp. tomato paste

4 cloves garlic, minced

Coarse salt

2 carrots

1 onion, minced

2 tbsp. safflower oil

03 Method

Step 1

Filling: Preheat oven to 400 degrees F. Heat oil in a large ovenproof saute pan over medium-high heat. Add onion, carrots, and garlic, and season with salt. Cook, stirring occasionally, until onion is translucent, about 5 minutes. Add chili powder and tomato paste; cook, stirring, 30 seconds.

Step 2

Stir in beef and cook, breaking up with the back of a spoon, until no longer red, about 5 minutes. Add tomatoes with their juices and beans, bring to a boil, and cook 2 minutes. Remove from heat.

Step 3

Topping: Whisk together flour, cornmeal, sugar, salt, and baking powder in a large bowl. Whisk in buttermilk, eggs, and butter. Spoon mixture over top of filling, spreading almost to edges of pan.

Step 4

Transfer to oven and bake until a tester inserted in topping comes out clean, about 20 minutes. Let rest 20 minutes before serving.

04 Author